Almond Cakes

Ingredients

• 1 orange (unprocessed)
• 3 eggs
• 150 g butter
• 120 g powdered sugar
• 150 g flour
• 1 vanilla pod (aroma)
• butter (for the baking pan)
• 100 g softened butter
• 1 tbsp vanilla milk powder
• 4 tbsp powdered sugar
• 2 tbsp blue sugar (or color sugar with a little LM dye and rub between fingers)

Instructions

1. 1.

   Preheat oven to 210°C (425°F) fan‑forced and grease the baking pan. Separate the eggs, beat the whites until stiff.

2. 2.

   Beat the yolks, butter, sugar and vanilla aroma until creamy and pale.

3. 3.

   Wash, dry the orange and grate a little peel into the yolk mixture. Squeeze the juice and slowly add it while beating. Sift in the flour and fold gently, then fold in the meringue.

4. 4.

   Divide the dough into the pan cavities and bake for about 10–12 minutes. Remove from oven and cool on a wire rack.

5. 5.

   For the cream, beat butter with vanilla milk powder and powdered sugar until fluffy and fill a piping bag with a round tip.

6. 6.

   Dust the almond cakes with powdered sugar and pipe one dollop of buttercream onto each. Garnish with blue sugar and place in a box for transport.